INGREDIENTS:
- 300ml double cream
- 300ml whole milk
- 100g caster sugar
- 3 large egg yolks
- 1 tsp vanilla extract
- 100g crushed honeycomb
INSTRUCTIONS:
Prepare the Custard Base
- In a saucepan, combine the double cream and whole milk. Heat gently until warm but not boiling.
- In a separate bowl, whisk together the egg yolks and caster sugar until pale and thick.
- Slowly pour the warm cream mixture into the egg yolk mixture, whisking continuously to prevent curdling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
Cool the Mixture
- Allow the custard to cool to room temperature.
- Once cooled, pour the mixture into the Ninja CREAMi pint container, ensuring it does not exceed the max fill line.
- Secure the lid and place the container in the freezer.
- Freeze for at least 24 hours until the mixture is solid.
Creamify with Ninja CREAMi
- Remove the pint container from the freezer and take off the lid.
- Place the container into the outer bowl of the Ninja CREAMi and secure the outer bowl lid.
- Install the bowl assembly into the machine and select the "Ice Cream" function.
- Once the process is complete, check the consistency. If the ice cream is too crumbly, you can add a splash of milk and use the "Re-spin" function until the desired creaminess is achieved.
Add Honeycomb Pieces
- Using a spoon, create a 4cm wide hole that reaches the bottom of the tub.
- Add the crushed honeycomb pieces into the hole.
- Reattach the lid and process again using the "Mix-in" program to evenly distribute the honeycomb throughout the ice cream.
Serve
- Once processing is complete, remove the ice cream from the tub and serve immediately.
